Le Cordon Bleu continues its winning streak at the 2011 Sydney Culinary Challenge with students and a teacher taking home gold, silver and bronze medals from the Competition.

The Sydney Culinary Challenge 2011 was presented by the Australian Culinary Federation New South Wales Chapter in conjunction with Fonterra, Diversified Exhibitions Australia, & Moffat Equipment within the Fine Foods & Hotel Australia Exhibition held at The Sydney Exhibition Centre, Darling Harbour from the 5th – 8th September.

Current students of Le Cordon Bleu were awarded a total of 14 medals and 5 merit awards including 2 Gold Medals, 4 Silver Medals and 8 Bronze Medals and Head Chef Patisserie Teacher Andre Sandison was awarded a ‘high gold medal’ for his sugar work centrepiece. Chief Judge Darren Ho said “There is only one level higher than ‘high gold’, ‘distinction gold’ and that usually is only awarded once a decade. So Andre’s sugar work piece really is of the highest standards we’ve seen in a long time, congratulations. The students chocolate showpieces are also of an excellent standard”.

Karen Doyle, Head Chef Teacher of Cuisine organised the team of students entering numerous categories of the Culinary Challenge and Andre Sandison led the team of students entering the static display category.

Congratulations to all the students, teachers and graduates for their outstanding performances and their enthusiastic entry in the competition.

Le Cordon Bleu will feature at the forth-coming Good Food & Wine Show, Australia's premier food and wine event being held in Adelaide from Friday 7 October – Sunday 9 October. Adelaide Showgrounds will play host over 300 food and wine exhibitors, as well as celebrity chefs including top television and restaurant chefs Ainsley Harriott, Manu Feildel, Matt Moran and Tobie Puttock.

The 2012 Good Food Guide Awards were announced over the past week in both Melbourne and Sydney. The Good Food Guide is the bestselling premier restaurant review brand in Australia and Le Cordon Bleu is proud to be sponsor of these events through naming rights of the Professional Excellence category which honours those individuals who make a major contribution to the restaurant industry.